One of the best breakfast lessons I’ve learned in the past few months is that eggs and cottage cheese are a match made in heaven — and the very best way to pack protein into your morning meal.
Cottage cheese pancakes and omelets are great for mornings when I have a little extra time, but when I’m in a hurry to get out the door, there’s nothing better than a couple of egg muffins that I can eat on the go or at my desk. Made in advance, this portable breakfast is just as satisfying straight from the fridge as it is warm, and each one is packed with a double dose of cheese and vegetables for good measure.
Make-Ahead Egg Muffins, Any Way You Like ‘Em
The beauty of breakfast egg muffins is just how versatile they are. This version packs in a classic combo of broccoli and cheddar, but that’s just one of many different options. Nearly all types of vegetables, cheese, and meat are fair game — just be sure to keep the amounts constant, since the fillings are what give these muffins body and help them hold their shape.
Most vegetables can be shredded or finely chopped and added raw, such as onions, cauliflower, sweet potatoes, carrots, bell peppers, and asparagus. Vegetables with a high water content, however (think: tomatoes, mushrooms, greens, and zucchini) benefit from a quick sauté first. Skip frozen vegetables here since they hold a lot of excess water, which makes for soggy muffins.
Cooking spray or olive oil
medium shallot, diced
- 1 1/2 cups
finely chopped broccoli (about 1 small crown, about 4 ounces)
- 1/2 cup
full-fat cottage cheese
- 1 cup
shredded sharp cheddar cheese (2 ounces)
- 1/4 cup
whole or 2% milk
- 1 teaspoon
- 1/4 teaspoon
freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-well standard muffin tin with cooking spray or olive oil.
Evenly divide the shallot, broccoli, cottage cheese, and cheddar between the muffin wells.
Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.
Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.
Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze on a parchment paper-lined sheet pan. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months.
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